Hard-boil eggs, peel, and light-fry in 0.5 tbsp butter; set aside.
Boil tomatoes and cashews for 10 minutes, cool down, and blend to a smooth puree.
Melt remaining butter in a skillet, sauté ginger paste and garlic paste for 1 minute.
Pour in tomato-cashew puree, red chili powder, and salt; cook until butter separates.
Add fried eggs and heavy cream, simmer for 5 minutes, and finish with crushed dried fenugreek leaves.